Description
A silky, creamy panna cotta infused with rich salted caramel, topped with crunchy nut praline for an elegant and indulgent dessert.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/2 tsp sea salt
- 1 packet (2 1/4 tsp) unflavored gelatin
- 3 tbsp cold water
- 1 tsp vanilla extract
- For the praline: 1/2 cup sugar, 1/4 cup chopped nuts (almonds, pecans, or hazelnuts)
Instructions
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5–10 minutes.
- In a saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves and mixture is hot but not boiling.
- Remove from heat, stir in the bloomed gelatin and vanilla until fully dissolved.
- Pour the mixture into ramekins or serving glasses. Chill for at least 4 hours or until set.
- To make the praline, melt sugar in a dry pan over medium heat until golden. Add chopped nuts, stir quickly, and pour onto parchment paper to cool.
- Once hardened, break praline into shards or crush coarsely.
- Top the chilled panna cotta with praline before serving.
Notes
- Use silicone molds for easy unmolding if desired.
- Balance sweetness by adjusting salt in the caramel base.
- Praline can be made in advance and stored in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: salted caramel panna cotta, panna cotta with praline, creamy caramel dessert, Italian panna cotta, make-ahead dessert